Grandma’s Thanksgiving Stuffing Recipe

I love preparing my version of The Best Thanksgiving Stuffing. I mix crunchy cubes of day-old white bread with rich unsalted butter, finely chopped yellow onion, and diced celery. A hint of garlic along with fragrant sage and thyme, fresh parsley, and a splash of low-sodium chicken broth make it truly special.

Grandma’s Thanksgiving Stuffing Recipe {Video} is one of my all-time favorites to make for the holiday. I still remember how my grandma used to mix day-old white bread cubes, unsalted butter, a finely chopped onion and diced celery together to create this classic dish.

I love the way the butter melds with garlic, sage, thyme and fresh parsley giving it a flavor that makes you feel nostalgic yet adventurous. I scramble a couple of eggs in and slowly stir in low-sodium chicken broth for that perfect consistency.

Sometimes, I even like to throw in a handful of chopped pecans or dried cranberries for a fun twist. This twist on traditional recipes has become a perfect companion to turkey.

I’ve seen many take on turkey stuffing recipes and oven baked versions over the years but this remains the best for me. Its unique balance of flavors is just enough to make you think about trying something new.

Enjoy every bite!

Why I Like this Recipe

I love this recipe because it reminds me of those warm, comforting family meals that make me feel all nostalgic. I like that its super easy to put together, even if I sometimes mess up the steps a bit, it always turns out delicious. I also love how versatile it is – I can add cranberries or pecans if I feel like mixing up the flavors and it never disappoints. And finally, the crispy top combined with the soft, buttery bread cubes just makes every bite feel like a little taste of home.

Ingredients

• White bread provides sturdy carbs and fiber, absorbing savory broth perfectly.
• Unsalted butter gives rich flavor and moist texture, making everything taste so good.
• Yellow onion adds a sharp yet sweet depth and some healthy fiber for balance.
• Garlic cloves offer a tiny punch of boost flavor, enhancing overall savor in the dish.
• Dried sage and thyme add earthy, warm herbs that give a comforting, traditional holiday taste.
• Fresh parsley lends a burst of color, vitamins, and a refreshing taste in every bite.
• Eggs bind ingredients with protein, making them hold together and add richness seamlessly.
• Optional pecans or cranberries can give crunch or a sweet twist if you prefer.

Ingredient Quantities

• 1 loaf (about 16 cups) day-old white bread, cut into 1-inch cubes
• 1 cup unsalted butter (2 sticks), divided
• 1 large yellow onion, finely chopped
• 3 celery stalks, diced
• 2-3 garlic cloves, minced (optional but highly recommended)
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 cup chopped fresh parsley
• 2 large eggs, lightly beaten
• 3 cups low-sodium chicken broth (or turkey broth)
• Salt and pepper to taste
• Optional: 1 cup chopped pecans or dried cranberries for a twist

How to Make this

1. Preheat your oven to 350°F and grease a large baking dish.

2. Melt 1/2 cup of the butter in a large skillet over medium heat then add the finely chopped onion, diced celery, and minced garlic (if you like) and cook until they are soft, about 5 minutes.

3. Stir in the dried sage and thyme and let them cook with the veggies for another minute to bring out the flavor.

4. In a huge bowl, mix the day-old bread cubes with the chopped fresh parsley and the optional chopped pecans or dried cranberries if you choose to add them.

5. Pour the cooked veggie mixture over the bread cubes and gently toss them together so the bread gets all the yummy flavors.

6. In a small bowl, beat the two large eggs lightly then pour them over the bread mix, stirring as you go.

7. Slowly stir in the 3 cups of low-sodium chicken or turkey broth and the other 1/2 cup of melted butter while mixing everything well.

8. Season with salt and pepper to taste and mix it all one more time.

9. Transfer the stuffing mixture into your greased baking dish and cover with foil.

10. Bake for 30 minutes then remove the foil and bake another 10 minutes until the top is crispy, then let it sit for a few minutes before serving.

Equipment Needed

1. Oven (to preheat) and Greased Large Baking Dish
2. Large Skillet
3. Measuring Cups (for butter and broth)
4. Cutting Board and Knife (for chopping onion, celery, garlic, and herbs)
5. Large Mixing Bowl
6. Small Mixing Bowl
7. Whisk or Fork (to lightly beat eggs)
8. Spatula or Stirring Spoon
9. Aluminum Foil (to cover the baking dish)

FAQ

Grandma’s Thanksgiving Stuffing Recipe Substitutions and Variations

• If you dont have day-old white bread then you can use sourdough, French bread, or whole wheat bread instead its a good swap.
• If you find unsalted butter hard to come by you can use an equal amount of olive oil or margarine its a common substitution.
• Instead of celery some folks diced carrots or even fennel works fine to add that crunch in the mix.
• If you are outta fresh garlic try using garlic powder, just use a little less cause its stronger in flavor.
• For low-sodium chicken broth, vegetable broth or turkey broth can be used, depending on what you have at home its all good.

Pro Tips

1. Try using day-old bread that’s really a bit stale, ’cause it soaks up all them flavors without turnin’ mushy, and if your bread is fresh, just leave it out uncovered for a few hours before using it.
2. Don’t rush when you’re cooking the veggies; let the garlic, onion, and celery mix stew on medium heat long enough to really build flavor, even if that means stirring a couple extra minutes than the recipe says.
3. When you pour in the broth, add it slowly and stir gentle so the bread cubes absorb the liquid evenly and you don’t end up with pockets of dryness.
4. Let the stuffing sit for a few minutes after baking; this gives it time to firm up a bit, making it easier to scoop and serve without falling apart.